KitchenAid KPCB148, KPCB348 manual Mushroom Soup

1⁄2 medium onion, cut into

1-inch pieces

1⁄2 rib celery, cut into 1-inch pieces

1⁄4 cup butter or margarine

1⁄4 cup all-purpose flour

1 can (14 oz.) chicken broth

1⁄2 cup water

4cups sliced fresh button or shiitake mushrooms*

1 cup half-and-half

1⁄2 teaspoon dried marjoram

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

1⁄4 –1⁄2cup dry sherry, if desired

Sour cream, if desired

*For chunkier soup, reserve

1 cup mushrooms to add to saucepan along with half-and-half and seasonings. Simmer until mushrooms are tender.

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MUSHROOM SOUP

CHEF’S BLENDER

Place onion and celery in blender. Cover and blend at Pulse 2 to 3 times, 3 seconds each time. In large saucepan over medium-high heat, heat butter. Add onion mixture; cook, uncovered, 3 to 5 minutes. Add flour; blend well. Stir in broth and water. Add mushrooms; bring to a boil. Reduce heat and simmer, uncovered, until mushrooms are tender, about 10 to 15 minutes. Cool 5 minutes.

Pour cooled mushroom mixture into blender jar. Cover and blend at Pulse 3 to 4 times, 2 seconds each time. Return mixture to saucepan; add half-and half, marjoram, salt, pepper, and sherry, if desired. Simmer until thoroughly heated. If desired, top individual servings with dollop of sour cream.

BAR BLENDER

Follow directions for Chef’s Blender.

Yield: 5 servings (1 cup per serving).

Per Serving: About 200 cal, 5 g pro, 11 g carb, 16 g total fat, 9 g sat fat, 40 mg chol, 500 mg sod.